I don’t know about all of you, but the ritual of grocery shopping, preparing supper and then cleaning up the kitchen afterwards, all in the quest of providing your family a decent (not even great) meal is getting on my nerves. Not only is it time-consuming, it’s a lot of work. So, when I walk with buddies in the morning, if one chimes in, “I’m making lasagna for dinner tonight,” there’s a pretty good chance that’s what my family’s having too. Why? I have simply run out of steam when it comes to thinking up creative and easy meal ideas for the family.
So when my friend Anne Davis called to let me know about Splendid Tables’ Weeknight Kitchen newsletter, she got my attention.
Also, I did a little more research and have discovered a couple of sources that will make your life in the kitchen a whole lot easier.
Weeknight Kitchen is a weekly email that provides you with one, delicious and easy to prepare, recipe. If you have not listened to Splendid Table on WPLN, you should tune in on Sundays from noon-1pm. The host, Lynne Rosetta Kasper is quirky, but has great ideas on cooking. One of my favorite features on the show is when they give a guest a bunch of weird ingredients and make them put something edible together.
Here’s what you will get from Weeknight Kitchen: a list of ingredients, one great recipe, Lynne’s witty and informative commentary and off to the kitchen you go.
I thought it might be fun to whip one up, so I chose the Southwestern Lime-Chicken Hash. I am not sure what kind of “buy in” I’ll get from the picky eaters, but who cares? I adore hash.
Southwestern Lime-Chicken Hash
Serves 4 to 6
- About 1 pound of cooked chicken, cut into 1/4 inch dice
- Juice of 2 medium limes
- 1 large onion, cut into 1/4 inch dice
- Salt and freshly ground black pepper to taste
- Stems of 8 branches of fresh coriander, thinly sliced
- Fresh coriander leaves from 8 branches
- 2 sweet red peppers, cut in 1/4-inch dice, or 1-1/2 cups of other vegetables
- 1 to 2 fresh jalapeno chilies, seeded, deveined and minced
- 2 large cloves of garlic, minced
- 1/3 cup vegetable or chicken broth or water mixed with 1 tablespoon tomato paste
- 2-1/2 pounds boiled and chilled red-skinned potatoes, peeled and cut into 1/4-inch dice
- Canola or extra-virgin olive oil
- 4 large eggs
1. Preheat oven broiler. In a large bowl, combine the chicken and the lime juice. Let stand while you gather the rest of the ingredients. Add the onions, coriander stems, half the coriander leaves, the peppers, garlic, tomato paste, broth or water, and the potatoes. Toss with salt and pepper.
2. Generously film with oil the bottom of a 12-inch skillet that has an oven-proof handle. Set skillet over medium-high heat. Turn the contents of the bowl into the skillet and spread it out. Cook, adjusting heat as needed, to slowly crisp the ingredients (8 to 10 minutes). Use a spatula to turn pieces if they threaten to stick.
3. When vegetables are starting to brown, spread out the mix over the skillet so the bottom of the mix can crisp. Once golden brown, use the back of a tablespoon to make 4 small wells in the top of the hash. These will hold the eggs.
4. Slip the hash under the broiler about 2 minutes to start it browning. Carefully remove it to a heatproof surface, break an egg into each of the wells, sprinkle with salt and pepper and broil another minute, or until the egg white is firm and yolk is creamy.
5. Serve the hash hot, sprinkled with the rest of the fresh coriander leaves.
This is soooo good.
Six O’clock Scramble
I heard about 6 O’clock scramble from Ann West and I thought, “Really, people will pay for menu suggestions.” After visiting the site I can say that I’m intrigued. The 6 O’clock scramble takes meal planning a step further, and gives you a weekly shopping list, menus for the week and interesting comments to boot. This subscription service is affordable at $54.60 a year. It is written by Aviva Goldfarb and she touts her two-year subscription, “Two years of less stress, lower costs and better health for just $2.69 a month.”
I love the idea of planning meals for the week, but I rarely do it. Here is a sample menu:
|THIS WEEK’S MENU|
|Mini Meatloaf Muffins
M 15 min./30 min
|Thai Fried Rice with Shrimp or Chicken
EX 30 minutes
|Summer Sausage, Sage and Eggplant Garden Stew
V M EX 30 minutes
|Lemon Basil Summer Pasta Salad
V M EX 25 minutes
|Warm Garden Wraps with Corn and Sweet Potatoes
V M EX 30 minutes
|V = Vegetarian or Veg-friendly alternative
M = Make ahead
EX = Scramble Express (30 minutes or less total)
S = Side Dish Only
Cooking with My Kid.
I included this because it such a clever blog. It is based on the movie, Julia and Julia, where Julia prepared a meal everyday from Julia Child’s cookbook. Cooking with My Kid, is about creating a healthy and fun something with your kid, everyday. You shudder, I know. I’m not that type of Mom, but we all want some good ideas now and then, when we allow junior in the kitchen. Julia Perry turned me onto this blog. In keeping with the way I look at the world, Julia started a blog, I Steal Good Ideas. Now, we’re talking.
Nonetheless, www.cookingwithmykid.com is such a fun blog and I know you’ll get tons of great ideas.
Happy cooking makes for a happy family and you can quote me!